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Mid-Atlantic States A forum for the states of New York and New Jersey to better define the highly populated eastern US coast

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Old 07-09-2019, 08:47 AM   #16
jersymudsniper
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Re: The NJ What We Eat And How We Eat It Thread

Roasted a whole skinned trigger yesterday. Butter, lemon, fresh garlic, s&p and olive oil. I skinned trigger as i do in video except i didn’t fillet. I cut all fins and head off.


https://youtu.be/w8wTLCTGI9E
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Old 07-09-2019, 11:01 AM   #17
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Re: The NJ What We Eat And How We Eat It Thread

[quote=jersymudsniper;2188616]Roasted a whole skinned trigger yesterday. Butter, lemon, fresh garlic, s&p and olive oil. I skinned trigger as i do in video except i didn’t fillet. I cut all fins and head off.

Thanks for the video. They can be the hardest fish to filet if you don't know how to filet them but the easiest if you know how.

I have this stuffed one I got at a shell shop somewhere. I'd love to know how they did it.
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Old 07-09-2019, 11:55 AM   #18
jersymudsniper
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Re: The NJ What We Eat And How We Eat It Thread

[quote=LeMonstier;2188618]
Quote:
Originally Posted by jersymudsniper View Post
Roasted a whole skinned trigger yesterday. Butter, lemon, fresh garlic, s&p and olive oil. I skinned trigger as i do in video except i didn’t fillet. I cut all fins and head off.

Thanks for the video. They can be the hardest fish to filet if you don't know how to filet them but the easiest if you know how.

I have this stuffed one I got at a shell shop somewhere. I'd love to know how they did it.
Im a taxidermist. Its not to big of a deal. Fish were never my thing due to alot of airbrush work. Basically skin, flesh, degrease, tan, mount, dry and finish work. More involved but thats basic steps. If you wanted to you can buy fish kits and videos from mckenzietaxidermy.com They dont come with best materials ect. But if you wanted to toy around with it they are cheap kits. You already have artistic tallents. You might pick up on it quick.
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Old 07-09-2019, 03:12 PM   #19
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Re: The NJ What We Eat And How We Eat It Thread

Quote:
Originally Posted by jersymudsniper View Post
Roasted a whole skinned trigger yesterday. Butter, lemon, fresh garlic, s&p and olive oil. I skinned trigger as i do in video except i didn’t fillet. I cut all fins and head off.


https://youtu.be/w8wTLCTGI9E
Nice use of a hook blade!!
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Old 07-09-2019, 08:34 PM   #20
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Re: The NJ What We Eat And How We Eat It Thread

Nice! I've had small triggers cooked whole in Barbados and it was fantastic.

I have a seabass and a porgy in my fridge now that I'm going to try a whole fish recipe with. If it's good I will post it up.
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Old 07-10-2019, 11:14 AM   #21
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Re: The NJ What We Eat And How We Eat It Thread

I made this one up myself and it just worked really good. It goes good with or without the mushrooms, or with any other white meat fish really.

Blackened Striped Bass with a Creamy Dill & Mushroom Sauce

Ingredients

For Fish:
4 - 6 Striped Bass Filets
Blackened Seasoning
Olive Oil for Sautéing

For Dill Sauce:
1 pint light cream
1 bunch fresh dill
1 package of sliced mushrooms (cut into small pieces)
5 cloves fresh minced garlic
2 shallots (diced) or 1 small onion
Olive oil or butter for sautéing
1 cup Parmesan cheese
1 teaspoon black pepper to taste
1 teaspoon parsley

Directions

1. Chop dill finely and dice the shallots and mushrooms, mince the garlic.
2. Saute garlic and onions in a pan and add mushrooms shortly after.
3. Add light cream, dill, parsley, pepper and stir.
4. Add a little parmesan cheese to thicken. Add a little bit of milk if it is too thick.
5. Blacken the fish filets and sauté in a pan. Serve sauce over fish when done.
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Old 07-12-2019, 03:59 PM   #22
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Re: The NJ What We Eat And How We Eat It Thread

Lemon butter garlic wine trigger. Aka sex on a plate. Sauteed fresh garlic, onion and lil basil in olive oil. Added half stick butter then fish. Then cup white wine and simmered 30 min or so. Poured over sketty and topped with locatelli romano. Bangin.
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Old 07-13-2019, 10:56 AM   #23
TriggerNJ
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Re: The NJ What We Eat And How We Eat It Thread

So I tried a butterflied whole fish recipe I found online and it turned out really good but I would change it a little bit. I tend to prefer whole fish recipes that dry the meat out with crusty skin that makes them easy to pick or fried whole which essentially does the same thing. You can decide to do it with butterflied whole fish or like I'm going to be doing it from now on with skin on fillets for the bigger fish.

Nice sized Porgy and Seabass

Make Green Salsa in Blender

4 Clove Garlic
2 Cups Parsley Leaves
1/2 Cup Veg Oil
Pinch of Cumin
Teaspoon of Salt

Make Red Salsa In blender
(not measured out in my case because I make few others so my eyeball is good)

1/2 Onion
Presoaked Ancho Chiles with seeds intact (a handful before they are soaked)
1/2 Cup Olive Oil
3 Med Plum tomatoes
Chopped Garlic
Pinch Cumin
Pinch Clove
Pinch of Oregano
Little bit Orange Juice
Few sprinkles of Black Pepper
Little bit Salt
Bit of Aciote if you have it....not big deal you don't

Taste when you're done blending and adjust to the taste you prefer with above ingredients.


Cooking:

Split the scaled gutted fish with skin on and snip out backbone with shears. Cover one side of meat with red salsa and the other side of meat with green salsa. Put the fish in a fish basket and start cooking skin side down on hot BBQ. After a little while the salsa will get firm enough not to drip off to much and you can flip the basket. I keep flipping until I get crusty edges on the fish and when I see this I know it's about done. It's hard to overcook this one because the moisture in the salsa keeps the fish moist. As long as you don't walk away for a long time it's easy to get it just right by eye. Pull off and eat!

Both sauces were good but I preferred the green sauce with the fish to my surprise. I always prefer red but the green went much better with the fish in my opinion.

From now on I'm probably just going to use fillets on the bigger Seabass and maybe even big Porgies with the smaller ones cooked whole in another crisper way. Also, probably going to lean heavy on the green salsa as I really liked how that came out. It's also super easy to blend up the green in minutes. Definitely a keeper recipe.

Porgy fit perfectly but I need a bigger fish basket as seabass didn't fit whole. Had to improvise on that one with different grate. hahaha
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Last edited by TriggerNJ; 07-13-2019 at 11:45 AM.
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Old 08-05-2019, 09:19 AM   #24
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Re: The NJ What We Eat And How We Eat It Thread

I have 2 tips:

1) When frying your filets or even sauteing them, if you want max crispiness, add a small amount of vodka to the batter or the marinade. It helps dehydrates the batter.

2) don't bother making sushi rice. Buy it by the quart container to-go from a local sushi place. It's cheaper, faster, no cleanup, and it's going to 100% be of a much better quality than what you can do at home.
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Old 08-05-2019, 09:30 AM   #25
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Re: The NJ What We Eat And How We Eat It Thread

This works best with small Black Sea Bass.

Take the fish and gut it, leave the skin on. Heat 2 to 3 inches of vegetable oil.

Cut three long slits into each side of the fish, making sure to cut down to the bone. Sprinkle with kosher salt (about 2 teaspoons). Dredge the fish in the flour.

Fry until golden brown and cooked through-maybe 4-5 minutes per side flipping once.

Carefully move cooked fish to a baking sheet lined with paper towels.

Pour Chimichurri sauce and a small amount of Teriyaki sauce over the fish and serve over rice.

http://photos.app.goo.gl/Bg6KKZct7yu6p6oq9
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Old 08-06-2019, 06:02 PM   #26
StukNotAnchored
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Re: The NJ What We Eat And How We Eat It Thread

Quote:
Originally Posted by Pelagics1988 View Post
I made this one up myself and it just worked really good. It goes good with or without the mushrooms, or with any other white meat fish really.

Blackened Striped Bass with a Creamy Dill & Mushroom Sauce

Ingredients

For Fish:
4 - 6 Striped Bass Filets
Blackened Seasoning
Olive Oil for Sautéing

For Dill Sauce:
1 pint light cream
1 bunch fresh dill
1 package of sliced mushrooms (cut into small pieces)
5 cloves fresh minced garlic
2 shallots (diced) or 1 small onion
Olive oil or butter for sautéing
1 cup Parmesan cheese
1 teaspoon black pepper to taste
1 teaspoon parsley

Directions

1. Chop dill finely and dice the shallots and mushrooms, mince the garlic.
2. Saute garlic and onions in a pan and add mushrooms shortly after.
3. Add light cream, dill, parsley, pepper and stir.
4. Add a little parmesan cheese to thicken. Add a little bit of milk if it is too thick.
5. Blacken the fish filets and sauté in a pan. Serve sauce over fish when done.
You could put that dill sauce on an old flip flop and it would be awesome.
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